Vegan Tteokbokki
Vegan Tteokbokki

Hi, I am Joana. Today, we’re going to make vegan tteokbokki recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Vegan Tteokbokki Recipe

Vegan Tteokbokki is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Vegan Tteokbokki is something which I’ve loved my whole life. They’re fine and they look fantastic.

To bewith this particular recipe, we must prepare a few components. You can cook vegan tteokbokki using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Tteokbokki:

  1. Take Kombu (1 8cm x 8cm piece)
  2. Get 1.5 litres water
  3. Get Large handful of Oyster mushrooms, shredded
  4. Take 1 (400 g) pkg fresh Korean rice cake
  5. Prepare 100 g dried udon noodles (may be substituted with other noodles of choice)
  6. Get 2-4 cloves garlic, to personal taste
  7. Prepare 3 tbsp gochujang (Korean fermented hot red pepper paste)
  8. Get 3-4 tbsp gochugaru (hot pepper flakes/powder)
  9. Prepare 2-3 tbsp soy sauce
  10. Get 2 tbsp sweetener (sugar/agave nectar/maple syrup, etc)
  11. Take 1 green onion, sliced thinly for garnish

Instructions to make Vegan Tteokbokki:

  1. Add water and kombu to large wok or skillet. (This step may be skipped if you have enough vegan dashi on hand to replace the water).
  2. On low heat, steep kombu for 20 or so minutes. Do not boil. This will make seaweed slimy and make your stock bitter. Remove kombu and either discard or reserve to make seaweed salad.
  3. Bring broth to a boil and add udon noodles. Cook for 4 minutes. Meanwhile, combine gochugaru, gochujang, and sweetener in a small bowl. (If using sugar, add a small amount of water to thin). Add to pan with noodles.
  4. Add garlic, and mushrooms. Cook until udon noodles are almost al-dente (around the 8 minute mark). Add rice cakes and cook until tender (2-3 minutes for fresh rice cakes). Do not overcook.
  5. Garnish with green onion.
  6. Note: this is a ‘soupy’ version we liked making as kids. Typically this a stir fried dish made with less broth and without the additional noodles. A common addition to this style of dish is hot s (you can use vegan ones). I omitted them because I do not like them. I added fried tofu for protein.

So that’s going to wrap it up with this distinctive dish vegan tteokbokki recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.

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